Vathu Kari
indian, poultry
4 serrano chiles, seeded and
1 cut in thin slices
2 cup coconut milk, reserve 1 tbs
2 dried red new mexico chiles,
1 broken into bits
3 tablespoon butter
3 large onions, finely chopped
1 teaspoon red pepper flakes
4 cloves garlic, finely
1 chopped
1/2 teaspoon fenugreek
1 piece fresh ginger, finely
1 minced
1 juice of 1/2 lemon
1 salt to taste
1 teaspoon turmeric powder
4 lb duck, skinned and cut into 8
1 large
1 teaspoon coriander powder serving
1 pieces
1 teaspoon cumin powder
1 cup potatoes, diced
In a heavy skillet, heat the butter and add the onions. When they are soft, add the garlic. Stir-fry for a minute. Use a tablespoon of coconut milk to make a paste of the dry spices. Add the dry spice paste to the skillet, stir well, add the duck pieces, and continue cooking over low heat for 5 minutes. Add the rest of the coconute milk, ginger and chiles and bring to boil. Reduce heat and simmer for about 15 minutes. Then add the potatoes and continue cooking for another 20 minutes or until the duck is tender. Stir in the lemon juice and ginger. Serve with white, plain rice and a mild vegetable curry. Serves 4.
Adapted from "Two Curries from Memories of Madras" by Arthur Pais and Radhika Radhakrishnan in Chile Pepper, April 1991
Uploaded by Lon Hall, 1991
Yield: 1 servings